Sparkling Sangria

Sparkling Sangria Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Flavor this cava-and-brandy-based sangria with blueberries, cherries, raspberries, strawberries, nectarine, and apricot nectar for a sweet summer cocktail that tastes as good as it looks.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 153
Caloriesfromfat 3 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 0.9 g
Carbohydrate 17 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 2 mg
Calcium 13 mg

Ingredients

1 cup cherries, pitted and halved
1 cup blueberries
1 cup raspberries
1 cup quartered small strawberries
1/2 cup chopped nectarine (about 1)
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750-milliliter) bottle cava, chilled

Preparation

1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Note:

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Jackie Mills, MS, RD,

August 2013
Also featured in: Cooking Light, June 2008;
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